Chocolate Almond Crisps * Part 1 of 2

These are patisserie-level confections built from two components: crisp almond meringue rounds and a smooth chocolate ganache that sandwiches them together. The meringue base uses sliced almonds processed with sugar into a fine meal, then folded into whipped egg whites stabilized with cream of tartar, cornstarch, and powdered sugar. Almond extract reinforces the nut flavor.

The ganache is classic: semi-sweet chocolate melted with heavy cream, sugar, and a touch of butter into a smooth, glossy filling. When set, it’s firm enough to hold the meringue layers together but still creamy on the tongue.

Piped from a pastry bag onto parchment-lined baking sheets, the meringues need a low, slow bake to dry out completely without browning. Once cooled and filled with ganache, they’re somewhere between a macaron and a chocolate-almond cookie.

Chef Tips

• Process the almonds with some of the sugar to prevent them from turning into almond butter. The sugar absorbs the oils
• Beat egg whites to stiff peaks with cream of tartar and salt for maximum volume
• Pipe uniform rounds for even baking. Mismatched sizes mean some over-baked and some under-baked
• Let the ganache cool to a spreadable consistency before sandwiching. Warm ganache melts through the delicate meringues

Variations

• Use hazelnut instead of almond for a Nutella-inspired variation
• Add a teaspoon of espresso powder to the ganache for a mocha flavor
• Drizzle the finished crisps with melted white chocolate for a two-tone presentation